Demoulding: No matter what you do, it is recommended to spread oil paper around the bottom and side of the mold to facilitate demoulding. Cut in advance according to the size of the mold. Brush a layer of butter on the mold in advance, or use a high-quality sprayer to facilitate the fixation of oil paper. Mixing: It is best to mix all ingredients with electric egg beater, which is labor-saving and even. Baking: Bake the cheesecake at low temperature (waterproof) for a long time: set the oven to 150 degrees, put in the cheesecake, bake for one and a half hours, turn off the oven, and then let the cheesecake sit in it for two hours (which is conducive to more uniform color). Cutting: If you want to cut some kinds of cheesecakes, especially those with chocolate crust, you need to heat the blade on the flame, or soak it in hot water for a while, and then cut it neatly. I have a little experience in cutting. Oil paper with a diameter of 26cm can cut 12 to 14 cakes, and oil paper with a diameter of 20cm can cut 6 cakes. 8 cakes, 4 cakes, diameter 16cm. There are two recipes left, which are the most classic cheesecake recipes of berko, a famous dessert shop in Paris. Classic cheesecake material: Method: 1, preheat the oven to 180℃. Crush the caramel biscuits, melt the butter in the pot, and stir the biscuits and butter together. 2. Coat the mold with baking paper on the oil pad, spread the ingredients on the bottom of the mold, bake in the oven for 15 minutes, and cool for later use.